recipe

Savory Zucchini Kefir Cake, Perfect For Breakfast or Dinner!

Name: Savory Zucchini Kefir Cake, Perfect For Breakfast or Dinner!
Total time: 45 min
Yield: 4-6
Ingredients: medium zucchini peeled, 3; eggs, 2; kefir, 200ml / 0.82 cup; flour, 2 tbsp; Olive oil, 80ml / 0.37 cup; baking powder, 10g; black pepper,; salt,; Red pepper flakes,; Chives,; parsley,; Dill,; cheddar,

Total time: 45 min

Difficulty: Low

Serves: 4-6

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By Ilaria Canevara

This Savory Zucchini Cake is a delicious and versatile recipe that works beautifully for breakfast, dinner, or as a flavorful side dish. Made with fresh zucchini, tangy kefir, farm-fresh eggs, and aromatic herbs, it delivers a creamy yet light texture with every bite.

The zucchini adds a gentle sweetness, the eggs bring richness, and the kefir provides a subtle tang that balances the flavors perfectly. Best of all, this dish is incredibly easy to make—just mix, bake, and serve. It’s a smart way to use up extra zucchini from your garden or farmers market haul.

Ingredients for Savory Zucchini Cake

Zucchini – Medium-sized, peeled and grated
Eggs – Large, for binding and structure
Kefir – For tangy flavor (substitute with buttermilk or plain yogurt)
All-Purpose Flour – Gives the cake body
Fresh Herbs – We recommend chives, parsley, and dill for a bright flavor
Cheese (Optional) – Sprinkle on top before finishing in the oven; try cheddar, feta, Gruyere, or goat cheese

How to Make Zucchini Cake

Making this low-carb cake couldn’t be easier. Simply mix together all the ingredients, pour into a baking tin, and bake. Sprinkle with a bit of cheese and bake for another 5 minutes to make sure the cheese has melted.

Tips for Perfect Zucchini Cake

Individual Servings: Bake in ramekins or small tart tins for 15–20 minutes for single portions.
Cheese Swaps: Try feta for a salty tang, Gruyere for nuttiness, or goat cheese for creaminess.
Veggie Add-Ins: Wilted spinach, steamed broccoli, roasted red peppers, corn, carrots, or caramelized onions.
Meat Additions: Cooked bacon, diced ham, shredded chicken, or turkey for extra protein.
Prevent Over-Browning: If the top gets too dark before the center is cooked, tent with foil and continue baking.

What to Serve with Savory Zucchini Cake

Breakfast: Pair with scrambled eggs and fresh fruit.
Dinner: Serve alongside roasted chicken, grilled steak, or baked salmon.
Vegetarian Meal: Pair with a fresh green salad and crusty bread.

Frequently Asked Questions (FAQs)

Can I make this without kefir?

Yes! Substitute with buttermilk or plain unsweetened yogurt.

Do I need to peel the zucchini?

Peeling is optional—keeping the skin adds color and nutrients.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Can I make it spicier?

Add a pinch of red pepper flakes, cayenne, or diced jalapeños for heat.

Can I serve this cold?

Absolutely—it’s delicious warm, at room temperature, or chilled.

Can I use yellow squash instead of zucchini?

Yes, it works just as well and adds a slightly sweeter flavor.

Can You Freeze Zucchini Cake?

Because of the high water content of zucchini, it’s not recommended for freezing.

Can I Make It Ahead of Time?

To make zucchini cake ahead of time, you can assemble the dish, but not yet bake it. Keep it in the fridge for up to one day (make sure to cover it with plastic wrap!), and bake just before serving.